Recipe: Salted caramel popcorn fudge

Recipe: Salted caramel popcorn fudge

Try this decadent and completely over-the-top fudge. It has a rich, butterscotch taste that's cut by the salt flakes on the top, and the popcorn is the perfect foil to the fudge.

Popcorn-and-Salt-Caramel-Fudge-436

Method:

  1. Line a 21 cm (8¼ inch) square baking tin with baking paper. Melt the butter over a high heat in a medium heavy-based saucepan. Once melted, add the brown sugar, condensed milk and golden syrup.
  2. Stir until boiling then lower the heat to medium–low and cook for a further 10 minutes, stirring constantly. Keep an eye on it throughout; if it looks too hot, take it off the heat and keep stirring for a few seconds before returning it to the heat. Don't even think about touching or tasting it at this point, as caramel can burn pretty badly. The mixture will become thicker and darker in colour as it cooks.
  3. Once ready (when the sugar has all dissolved and the mixture is smooth, dark and has thickened slightly), take the pan off the heat and add the chocolate. Vigorously stir in until smooth then pour into the lined tin using a spatula or wooden spoon to help spread it out evenly.
  4. Working quickly, sprinkle the salt flakes all over the top, and scatter over the popcorn until the fudge is all covered. Lightly press the popcorn into the still-warm fudge. Place in the fridge to set for at least 1 hour.
  5. Once set, take it out of the fridge and slice into 16 pieces. Some popcorn will fall off during this process, but that's fine. It's best served at room temperature so put it in an airtight container and keep in a cool corner of the kitchen for a few days. It might last longer, but I've never seen it survive more than a couple of days!

Ingredients:

Makes 16 pieces

  • 125 g (4½ oz/½ cup) butter
  • 330 g (11¾ oz/1½ cups, firmly packed) brown sugar
  • 1 x 395 g (14 oz) tin of condensed milk
  • 2 tablespoons golden syrup
  • 180 g (6¼ oz) white chocolate melts
  • ½ teaspoon sea salt flakes enough air-popped salted popcorn to cover the surface of the tin (about 2 cups of popped corn)

Recipe courtesy of I'd Eat That by Callum Hann (Murdoch Books £9.99). Photography: Alan Benson

RELATED ARTICLES

Related Articles

Pizza Bianco
Recipes & Food
Pizza Bianco
Pizza Bianco Masterchef winner and actress Lisa Faulkner shares one of her...
Cheese and chive biscuits
Recipes & Food
Cheese and chive biscuits
Cheese and chive biscuits These savoury biscuits couldn't be simpler, and you...
Veggie nuggets with curry mango dip
Recipes & Food
Veggie nuggets with curry mango dip
Veggie nuggets with curry mango dip These healthy veggie nuggets are so good...
Sunflower pancakes with green pea purée
Recipes & Food
Sunflower pancakes with green pea purée
Sunflower pancakes with green pea purée Try this sunflower twist on...

12-ways-to-prepare-for-baby-s-first-christmasBaby

12 ways to prepare for baby's first Christmas

It's brilliant having tots at this time of year.
sam-faiers-it-s-important-for-us-to-be-at-home-for-our-baby-s-first-christmasCelebrity mums & dads

Sam Faiers | "Giving birth was magical"

Our interview with the star of The Mummy Diaries, Sam Faiers.
20-discount-at-the-bright-companyFashion

20% discount at The Bright Company

Exclusive reader offer discount for The Bright Company
win-a-white-company-noah-s-ark-cot-bed-quilt-with-metaniumWin

Win a White Company Noah’s Ark Cot Bed Quilt with Metanium!

Metanium has three White Company Noah's Ark Cot Bed Quilts (RRP £85) to give away.
win-one-of-four-fisher-price-toy-bundles-worth-over-250-eachWin

Win one of four Fisher-Price toy bundles worth over £260 each

Enter now for your chance to win all of these toys.
win-one-of-three-super-yummies-discovery-packsWin

Win one of three Super Yummies Discovery Packs!

We’ve got three exciting Super Yummies Discovery Packs up for grabs.